Mexican Chicken Soup Caldo De Pollo
Warm, comforting, and bursting with authentic Mexican flavors, Mexican Chicken Soup, or Caldo de Pollo, is a hearty one-pot dish that’s perfect for any occasion. This traditional recipe combines tender, simmered bone-in chicken with an array of vibrant vegetables like carrots, potatoes, chayote, and corn for a nutrient-packed, wholesome meal. A purée of roma tomatoes adds a rich depth to the broth, while fresh cilantro imbues the soup with bright, herbal notes. The recipe is beautifully customizable—serve it topped with creamy avocado slices, zesty lime wedges, or spicy jalapeño for a personal touch. With just 20 minutes of prep and under an hour of cook time, this satisfying chicken soup is the ultimate comfort food, ideal for weeknight dinners or warming up on chilly nights.
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Recipe Information
Ingredients
- 2 pounds bone-in chicken thighs or drumsticks
- 12 cups water
- 1 medium yellow onion
- 4 garlic cloves
- 2 teaspoons salt
- 2 large carrots
- 1 medium chayote (or zucchini as a substitute)
- 2 medium potatoes
- 2 ears corn on the cob
- 2 medium roma tomatoes
- 1 cup cilantro leaves
- 1 lime
- 1 avocado
- 1 jalapeño (optional, for added spice)
Instructions
Place the chicken thighs or drumsticks in a large pot. Add the water, whole peeled onion, and garlic cloves. Season with salt, then bring the mixture to a boil over medium-high heat.
Reduce the heat to low and skim off any foam that rises to the surface. Allow the chicken to simmer for about 20 minutes or until it is tender and fully cooked.
While the chicken is cooking, peel the carrots and potatoes. Chop the carrots into thick rounds, halve the potatoes, and cut the chayote (or zucchini) into large chunks. Slice the corn on the cob into 2-3 large pieces each.
Once the chicken is cooked, remove it from the pot and set it aside. Strain the broth to remove the onion and garlic. Return the clear broth to the pot.
Add the chopped carrots, potatoes, chayote (or zucchini), and corn to the pot. Simmer over medium heat for about 15 minutes or until the vegetables are tender.
While the vegetables cook, shred the cooked chicken into bite-sized pieces using your hands or a fork. Return the shredded chicken to the pot.
Blend the roma tomatoes with 1/2 cup of the broth in a blender until smooth. Strain the tomato mixture into the pot to add depth of flavor.
Add the cilantro leaves to the soup during the last 5 minutes of cooking to infuse the broth with a fresh aroma.
Taste the soup and adjust the seasoning with more salt if needed.
Serve the caldo de pollo hot, garnished with lime wedges, slices of avocado, and if desired, chopped jalapeño for extra spice.
Nutrition Facts
Calories |
2786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.9 g | 187% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 4934 mg | 214% | |
| Total Carbohydrate | 164.2 g | 60% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 40.6 g | ||
| Protein | 207.4 g | 415% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 629 mg | 48% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 6188 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
